樟芝固态发酵产物抗氧化性分析

本文对樟芝谷物固态发酵产物抗氧化性能及活性成分进行了研究.在所选谷物中,樟芝青稞固态发酵产物的乙醇提取物总抗氧化性最好,较未发酵青稞提高了4.02倍.通过无水乙醇50℃水浴振荡提取80 min,其总抗氧化性达到了769.60 U/g.对其抗氧化性能分析发现,樟芝青稞固态发酵乙醇提取物为6 mg/L时,对DP P H自由基、羟基自由基以及超氧阴离子的去除率分别为91.9%、51.2%、61.3%,对铁离子的螯合能力为79.5%.相对于未发酵谷物,大米、小米、玉米以及青稞的樟芝发酵产物中总酚含量均有显著的提升,其中青稞乙醇提取和水提取物中总酚含量分别提高了2.36倍和4.23倍.通过HP LC分析可知,樟芝固态发酵产物含有丰富的活性化合物,包括马来酸衍生物(Antrodin)以及泛醌类衍生物(Antroquinonol),且各组分含量较为均衡;而樟芝液态发酵菌丝体乙醇提取物中主要活性成分为马来酸衍生物,不含有泛醌类化合物.

Antioxidant of Antrodia camphorata by solid state fermentation

The antioxidant and bioactive compounds of Antrodia camphorata by solid state fermentation ( SSF ) were investigated. Results showed that the ethanol extract of fermented highland barley had the highest antioxidant activity with 4. 02 times than that of the unfermented highland barley. The antioxidant activity could reach up to 769. 60 U/g under the extracting conditions:ethanol 100%, temperature 50℃, extracting time 80 min. When concentration of ethanol extract was 6 mg/g, free radical scavenging activity for DPPH radical, hydroxyl free radicals, superoxide anion were 91. 9%, 51 . 2%, 61 . 3% respectively;and the chelating effects of ethanol extract on ferrous ions was 79 . 5%. The total phenolic contents of fermented grains, such as rice, millet, corn and highland barley were increased significantly than those of unfermented grains. There were 2. 36, 4. 23 times increasing for the fermented highland barley extracted by ethanol and water, respectively. In SSF, Antrodia camphorata could synthesize more bioactive compounds than in liquid state fermentation ( LSF) , including antrodin and antroquinonol. However, there was no antroquinonol produced in LSF.